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Peanut Butter Butterfinger Cream Cheese Pie

Peanut Butter Butterfinger Cream Cheese Pie

Course Dessert
Cuisine American
Keyword butterfinger, butterfinger dessert, butterfinger recipes, easy peanut butter pie, peanut butter cream cheese pie, peanut butter cream pie, peanut butter pie, peanut butter pie recipe, peanut butter pies
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Calories 955kcal
Author Jenny


All Butter Pie Crust

  • 2 3/4 cups All Purpose Gold Medal Flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 sticks cold unsalted butter cubed
  • 1/2 cup ice water

Pie Filling

  • 12 ounces cream cheese softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup light brown sugar packed
  • 1/4 cup plus 2 tablespoons heavy cream
  • three regular size Butterfingers Candy Bars crushed and divided
  • 1 cup chocolate curls

Homemade Whipped Cream

  • 2 cups heavy cream
  • 2 tablespoons granulated sugar


  • To prepare the pie crust, Add the flour, sugar and salt to a stand mixer with paddle attachment or whisk attachment. Beat on low to combine. Add cold butter, beat until most of the butter is the size of small peas with the flour mixture.
  • With the mixer on, slowly add the ice water until dough forms and is combined.
  • Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap. Refrigerate for 2-3 hours before using. When ready to use, roll out round large enough to fit your pie plate.
  • Preheat oven to 375 degrees Roll out pie dough to 1/4 inch thick and about 10 inch round. Carefully transfer dough to a 9 inch pie plate. Fold edges under if desired. With the tips of a fork, poke holes into bottom and sides of dough. Bake for 15-18 minutes, until slightly golden. Remove and let cool completely.
  • Place cream cheese and peanut butter into a stand mixer, beating until smooth. Add brown sugar, heavy cream and 2 crushed candy bars, mixing to combine. Transfer to cooled pie crust and spread evenly.
  • To prepare whipped cream, place cream and sugar into a stand mixer bowl with whisk attachment, beating on high until whipped cream forms. Remove and top over pie. Top with remaining crushed candy bar and chocolate curls. Refrigerate until ready to serve.


Calories: 955kcal | Carbohydrates: 84g | Protein: 16g | Fat: 63g | Saturated Fat: 33g | Cholesterol: 141mg | Sodium: 576mg | Potassium: 507mg | Fiber: 5g | Sugar: 42g | Vitamin A: 1570IU | Vitamin C: 0.3mg | Calcium: 137mg | Iron: 4.6mg